The Olives are pure Mediterranean
Morocco, Algeria, Tunisia, Libya, Egypt, Israel, Lebanon, Palestine, Syria, Turkey, Greece, Albania, Montenegro, Croatia, Bosnia and Herzegovina, Slovenia, Italy, Monaco, France, Spain, Gibraltar, Malta, Cyprus, Northern Cyprus.
These countries are bathed by the Mediterranean; in all of them the olives are fundamental in their diet and therefore the olive oil, “liquid gold”, which despite its previous bad press has been proven over time to be essential for the diet, essential for cooking and healthy for the organism, not to mention its insurmountable flavor. It takes raw in the bread and salads and cooked and cooked to fry or make stews. Who has not eaten some eggs fried in olive oil ?. If you have not tried it you should do it, a couple of fried eggs and a freshly baked bread dipped in them will make you feel totally Mediterranean sensations. The olives in the province of Málaga include the Picual and Hojiblanca varieties, and it is also worth mentioning two others from the area: Verdial de Vélez-Málaga and Aloreña (double capacity).
By the way, in Álora they make some great olives, I personally like them very much and I want to recommend that you try them from this Blog.
Manzanilla Aloreña
Also called Aloreña olive, it is grown in the town of Álora in Malaga and in the surrounding villages. It is the first and for now the only table olive with denomination of origin. Its fruit is considerably round and medium in size. It is usually presented with traditional dressings from the area, as well as in caustic soda. It has a reduced market directed towards the sector of culinary and gourmet specialties and delicacies. Olives in the Mediterranean are a product that accompany many typical dishes of the area, in Malaga, for example we have the Malaga salad, with oranges, cod, boiled potatoes, olives, boiled egg, onion and of course olive oil and salt, Oh!, and a little good sherry vinegar.
Enjoy your meal
